rotary cutting; thinly slicing into a long strip
Culinary technique of peeling a vegetable (e.g., daikon, carrot) into a thin, continuous sheet, often used for decorative cuts or tsukemono. Also used in woodworking for producing veneer.
Daikon rotary cutting is one of the basic techniques of Japanese cuisine.
By julienning a vegetable that has been thinly sliced into a long strip, you can make beautiful shredded leeks.
Kana spelling is standard; the word is usually written in kana.
Search-only mixed kanji-kana form.
Kanji spelling using 桂 (katsura tree) and 剥き (peeling).
Rare variant with 剝 (traditional form of 剥).
From 桂 (katsura, the Japanese Judas tree) and 剥き (muki, peeling). The name likely comes from the resemblance of the thin, continuous peel to the bark of the katsura tree, though the exact origin is uncertain.